Recipe - Beurre Blanc Sauce

2/3 cup Lemon juice
2 Shallots; peeled and chopped
3 Sticks butter,; cut into
1inch
Salt and white pepper

Place the lemon juice and shallots in a saucepan and bring to the boil.
Boil down until the liquid is reduced to 2 tablespoons, about 5 minutes,
depending on the size of the pan. Whisk the butter, piece by piece, into
the sauce over low heat. Taste for seasoning and add salt and white pepper
if necessary. Strain or not and serve warm. Makes 1One half cups
Variations Substitute a favorite wine or rice vinegar, white or red wine,
lime or orange juice.
Substitute 2/3 cup beer for the lemon juice. Good with lobster or crab.

Substitute 1 tablespoon finelychopped garlic for the shallots.

Use One fourth cup fresh lemon juice plus One half cup fresh or canned grapefruit
juice. Good for fish.
Before whisking in butter, add 2 tablespoons heavy cream and 1 teaspoon
curry powder. Good for scallops or shrimp.
BEURRE ROUGE substitute One half cup red wine plus 2 tablespoons red wine
vinegar. Whisk in 2 teaspoons tomato paste with the butter. To finish,
whisk in 2 tablespoons chopped chives and 1 tablespoon Dijon mustard.
Recipe By : Nathalie Dupree, WellStocked Pantry

Posted to MCRecipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:19:37 0700 (PDT)

From: patH phannema@wizard.ucr.edu